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History of Coffee Culture in China Shanghai Coffee Culture
Coffee is imported, early coffee translation of a variety of, and even knock fat translation. With the opening of Shanghai, coffee rose in the concession. Many fashionable Shanghainese also go to taste fresh, drink often complain incessantly, shouting did not expect to drink as hard as cough syrup. However, slowly with the popularity of Western food in Shanghai, coffee is gradually accepted by most people. Zhu Wenbing's "
2014-12-31 China coffee culture history of development Shanghai coffee imported products early years translation Wuhua -
The latest development! Tea face happy issued a statement to remove the Sexytea logo!
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) more boutique coffee beans please add private Wechat Qianjie coffee, WeChat account: Qjicieex September 17, tea issued a statement on the adjustment of the English translation logo of the store, saying that it was decided to spread.
2022-09-19 -
Coffee Culture in Shanghai the Development of Coffee Culture in China
Coffee is an imported product. In the early years, coffee was translated into a variety of names, and even fattened. With the opening of Shanghai, coffee sprang up in the concession. Many fashionable Shanghainese also go to taste fresh, often complaining bitterness and shouting that it tastes as bad as cough potion. However, with the popularity of western food in Shanghai, coffee is gradually accepted by most people. By Zhu Wenbing.
2015-03-14 Shanghai Coffee Culture China Coffee Cultural Development imports early Translation -
Al's Rule extracted from Coffee by Espresso
Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two values of course depend on beans, and the differences in baking method, baking degree and formula ratio will naturally lead to changes in the reference point. The extraction quantity and extraction time are mutually related.
2014-10-21 Coffee knowledge coffee technology Espresso -
Boutique Coffee Learning Al Rule Sweet Point Formula
Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two values of course depend on beans, and the differences in baking method, baking degree and formula ratio will naturally lead to changes in the reference point. The extraction quantity and extraction time are mutually related.
2014-11-25 Coffee knowledge boutique coffee Al rule sweet spot formula -
Knowledge of coffee extraction Espresso extraction of Al's Rule
Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two values of course depend on beans, and the differences in baking method, baking degree and formula ratio will naturally lead to changes in the reference point. The extraction quantity and extraction time are mutually related.
2015-03-14 Coffee fetched knowledge Espresso Rule Critzer -
Al's Rule extracted from Italian espresso by Espresso
Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two values of course depend on beans, and the differences in baking method, baking degree and formula ratio will naturally lead to changes in the reference point. The extraction quantity and extraction time are mutually related.
2014-10-09 Coffee knowledge Espresso Coffee Encyclopedia -
Al's Rule of Espresso extraction of espresso
Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two values of course depend on beans, and the differences in baking method, baking degree and formula ratio will naturally lead to changes in the reference point. The extraction quantity and extraction time are mutually related.
2014-12-31 Italian espresso coffee common sense Espresso take it Rule C -
Extraction knowledge of Espresso Elite rule: sweet spot formula
Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two values of course depend on beans, and the differences in baking method, baking degree and formula ratio will naturally lead to changes in the reference point. The extraction quantity and extraction time are mutually related.
2015-03-05 Espresso extraction knowledge Al Sweet Formula Critze -
Al's Rule extracted by Al-rule Espresso
Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two values of course depend on beans, and the differences in baking method, baking degree and formula ratio will naturally lead to changes in the reference point. The extraction quantity and extraction time are mutually related.
2015-05-21 Al rules Espresso take it Rule Critzer -
Al's Rule Sweet Point Formula of Espresso extraction
Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two values of course depend on beans, and the differences in baking method, baking degree and formula ratio will naturally lead to changes in the reference point. The extraction quantity and extraction time are mutually related.
2015-07-24 Espresso take it Rule sweet formula Critzer -
Al's Rule's Rule Sweet Point Formula of Espresso extraction
Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two values of course depend on beans, and the differences in baking method, baking degree and formula ratio will naturally lead to changes in the reference point. The extraction quantity and extraction time are mutually related.
2015-09-16 Espresso take it Rule Al Sweet Formula C -
Coffee book recommendation: "World Coffee Map" the World Atlas of Coffee
English title: world Coffee Map original title: the World Atlas of Coffee author: James Hoffman (UK, James Hoffmann) Citic Publishing wrote in the front words: in this way, it is a 2014 book. At that time, I was attracted by the appearance and content of the book. I couldn't wait to write the impression after reading it. What I didn't know at that time was that thinking about it would reverberate. Two years
2017-03-23 Coffee Books recommendations World Coffee Map the World Atla -
Al's Rule extracted by Espresso (Al-Fe rule: sweet spot formula)
Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two values of course depend on beans, and the differences in baking method, baking degree and formula ratio will naturally lead to changes in the reference point. The extraction quantity and extraction time are mutually related.
2014-07-23 Espresso extract espresso coffee encyclopedia -
Al's Rule extracted by Espresso (Ayer's Rule: sweet Point Formula)
The Als Rule of Espresso extraction (Al rule: sweet point formula) each increase in the extraction amount of 5cc, the extraction time should be subtracted from 1sec. On the contrary, add 1sec. Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso
2015-11-11 Espresso take it Rule Al Sweet Formula E -
The west wind in the coffee cup is spreading to the east: is Starbucks a waste of Chinese culture?
Professional coffee knowledge exchange more coffee bean information Please follow the word Coffee Workshop (Wechat official account cafe_style) Coffee, which first appeared in the China University Dictionary in the early years of the Republic of China, became the official name of a unified jianghu, and finally put an end to the strange and chaotic translation of names such as Kaofei and eating fat. China is a country of writing, so it must have a correct name. The confirmation of the word coffee represents the people.
2019-01-25 Coffee cup west wind east wind Buck yes Chinese culture spoil professional coffee -
The origin of Yibao White Coffee, the best white coffee in Malaysia. What is white coffee black?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) the characteristics of white coffee comes from Malaysia Ipoh's famous coffee drink Ipoh white coffee is a unique Nanyang flavor coffee what is the origin of Ipoh white coffee? White coffee is a unique coffee drink in Ipoh, Malaysia. Ipoh White Coffee is not clear.
2018-01-25 Malaysia OK White Coffee Coffee Ipoh Origin what -
Al's Rule for Espresso extraction of espresso concentrate (Ayer's rule: sweet spot formula)
Abstract: this formula can quickly and correctly hunt sweet spots (Sweet Spot) within the reasonable Espresso limit of 0.75-2.5oz. Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two numbers, of course.
2016-04-28 Italian Coffee Condensed Espresso take it Rule Al gauge -
An introduction to the History of Coffee and Coffee beans & handmade brewing equipment & recommendation of books on espresso & coffee roasting
Professional coffee knowledge exchange more coffee bean information please follow coffee workshop (Wechat official account cafe_style) Coffee book recommendation | popular science reader Coffee Coffee everywhere has been a coffee fan for a long time, compared with the lack of early information, coffee information flows rapidly through the Internet in recent years, it is not difficult to obtain knowledge from the Internet, but I believe there are still many
2018-01-05 Coffee coffee beans introduction amp handicrafts brewing equipment Italian roasting books -
Ivory Coast coffee beans | Ivory Coast coffee | Robles special planting environment and brewing reference?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Ivory Coast coffee | Ivory Coast coffee Robles special planting environment and brewing reference? C ô te d'Ivoire is a coastal country on the east coast of the Atlantic Ocean, with a coastline of 550 km, flat in the southeast, slightly undulating in the north and mountain areas in the west. The whole territory belongs to tropical sea.
2018-10-09 Ivory Coast Coffee beans Coffee Robles Special planting Environment